- Handpicked & Carefully Packaged to Ensure Optimal Quality
- Perfect for Stir-Fries, Curries, or Any Rice-Based Salads
- Certified Organic & Pure Ingredient
- JAI HO MANUFACTURERS: Laboratory Tested, Trusted Ingredients, Superior Quality, 100% Guaranteed!
- 100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Free & No Pesticides.
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Generic White Onions, Fresh Produce, USA - California Grown, Non-Gmo, produce (1 Pounds) 









Taylor –
These are fantastic, and I am starting to love this company in general. Would recommend.
These are a good value for organic beans, based on my location in USA. The quality is even better than my local bulk organic beans, and the price is similar or I think a little better (but I do live where everything is extra expensive).
I am enjoying these by cooking a huge pot of soaked+cooked beans, and freezing pods of them for whenever I want some in my meal.
One caveat is the bag might be low quality, or possibly and likely, I am a monster about opening bags – the resealable thread came off the bag and I had to rebag my beans in another gallon bag.
BethLakshmi –
These kidney beans come dried and need to be rehydrated so advance preparation is needed. I let them rehydrate overnight and then boiled them for about 1.5 hours to make a tasty broth. They were soft and tasty and added needed protein into the broth.
Amazon Customer –
These organic beans are great to add into meals for more fiber. I like to make a bit of them and keep them in the fridge and just add them into my dishes to make them heartier. For this meal, I added them to an avocado spinach walnut salad. They are so versatile and I am a fan of these. Would get again!
Amazon Customer –
Why did you pick this product vs others?:
These are great kidney beans. I've used them in chilli as well as some salads. They cook up great, with great texture and flavor. I love that they are USDA organic, which means it's been tested very thoroughly.
Organic Rajma Red Kidney Beans –
Very tasty!
I had a number of misadventures, which cannot be blamed on these beans – it was all my incompetence. But it means I did learn a lot working with them.
They don't need a lot of soak time. Even soaking just overnight, they looked like they may have started to sprout. I'd suggest a few hours at most.
I eventually used them on an instapot dal recipe that required NO soaking. That worked great – very tender, very flavorful and they picked up and carried the flavor of the recipe impressively well. I'll definitely be making that again.